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1
Preheat oven to 325u00b0F. Grease and flour a deep 9-inch cake pan.
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2
In a small bowl, combine 3/4 cup of the flour along with the baking powder and salt. Stir well and set aside.
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3
Place the almond paste and ginger in a food processor and pulse four or five times. Add sugar, cinnamon, and the remaining 1/4 cup of flour, pulsing until the mixture is a sandy texture.
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4
To the food processor add the butter, almond butter, almond extract, and vanilla extract. Process until the batter is fully combined, with a light, smooth texture.
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5
Add the sour cream and pulse a few times, then add the eggs one at a time, pulsing six or seven times after each one. Be sure to scrape down the sides of the food processor, if necessary. Add half of the flour mixture and pulse four or five times. Add the rest of the flour mixture, mixing just until incorporated. Do not overmix.
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6
Pour the batter into a cake pan and smooth with a spatula. Sprinkle the top with sliced almonds and bake for about 1 hour, or until the top is a nice golden brown and feels firm in the center. Slide a knife around the edges of the pan to loosen the cake, then allow the cake to cool in the pan.
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7
Once the cake is cool, remove it from the pan and discard the parchment bottom. Serve sprinkled with more almonds, if you like.
